Summer Fruit Dessert Soup

1. 1

   In a 2 1/2 to 3-quart pan, mix sugar and 3/4 cup water.

2. 2

   Bring to a rolling boil over high heat.

3. 3

   Peel peach; thiinly slice into boiling syrup and cook 1 minute.

4. 4

   Add blueberies and cook 1 minute.

5. 5

   Let cool.

6. 6

   In a blender, puree half the peach-blueberry mixture (reserve remaining), half the strawberries, and half the raspberries.

7. 7

   Return puree to pan with remaining peach-blueberry mixture and add lemon juice and liqueur.

8. 8

   Cover and chill until cold, at least 2 hours, or up to 1 day.

9. 9

   Slice remaining strawberries and add to soup with remaining raspberries.

10. 10

    Ladle into shallow bowls; add 1 scoop sorbet to each.

* Per serving · 4 servings · Values may vary.